US1388024A - Egg-preservative - Google Patents
Egg-preservative Download PDFInfo
- Publication number
- US1388024A US1388024A US334255A US33425519A US1388024A US 1388024 A US1388024 A US 1388024A US 334255 A US334255 A US 334255A US 33425519 A US33425519 A US 33425519A US 1388024 A US1388024 A US 1388024A
- Authority
- US
- United States
- Prior art keywords
- eggs
- egg
- rosin
- shell
- paraffin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000003755 preservative agent Substances 0.000 title description 2
- 235000013601 eggs Nutrition 0.000 description 32
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 12
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 12
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 12
- 239000012188 paraffin wax Substances 0.000 description 11
- 239000011148 porous material Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 239000011248 coating agent Substances 0.000 description 6
- 238000000576 coating method Methods 0.000 description 6
- 229940059904 light mineral oil Drugs 0.000 description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 4
- 235000011613 Pinus brutia Nutrition 0.000 description 4
- 241000018646 Pinus brutia Species 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 3
- 239000002480 mineral oil Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 230000002070 germicidal effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010446 mineral oil Nutrition 0.000 description 2
- 206010010071 Coma Diseases 0.000 description 1
- 239000004264 Petrolatum Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000037368 penetrate the skin Effects 0.000 description 1
- 229940066842 petrolatum Drugs 0.000 description 1
- 235000019271 petrolatum Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
Definitions
- VICTOR CLAIREMONT and CHRISTIAN T. LEHMANN citizens of the United States, and residents of San Francisco, in the county of San Francisco and State of California, have invented new and useful Improvements in Egg-Preservative, of which the following is a specification.
- the object of the present invention is to provide an improved method of preserving eggs and an improved composition for use. in said method, which will be very effective in preserving eggs and will require little labor or care in its use'by farmers and poul-. trymen.
- our improved composition we dissolve in a mineral preferably an odorless and tasteless light mineral oil, such as ameroil, standelac, acto, or what is known as ussian mineral oil, solid paraffin and rosin or pine pitch.
- a mineral preferably an odorless and tasteless light mineral oil, such as ameroil, standelac, acto, or what is known as ussian mineral oil, solid paraffin and rosin or pine pitch.
- the proportions in which we use these ingredients are preferably; one gallon of light mineral oil, one ounce of-pine pitch and two ounces of solid parafiin.
- the mixture is brought to the boiling point and then allowed to cool. This solution is intended to be used cold, but if the eggs are dipped in the solution while hot, then less of the solid ingredi nts need be used.
- pine pitch seems to act in the com-v position as a germicide, the parafiin as a closure for the pores of the shell, and the mineral oil as a'medium for introducing paraffin and pine pitch into the pores of the shells of the egg
- the pine pitch is used in a comparatively small amount in order to avoid imparting a taste to the egg, but, even if used in. th s small amount, it is found to be effective in killing the germs in the shell of the egg. It also appears to assist the 'parafin in forming a closure for the pores of the shell.
- the coating of the shell was not of such a character as to preserve the shell closed when the egg was subjected to temperatures of 70 or higher.
- the shell becomes coated with a coating filling the .pores of the shell, which remains solid and seals said pores at ordinary temperatures, so that the pores will not open up in hot weather and no such black spots occur in the shell and in the skin of the eggs.
- the advantage of this process and composition is that the farmer and poultryman can treat eggs simply by dipping them in the composition for from ten seconds to an hour, but not longer than an hour, for, otherwise, the solution would penetrate the skin of the egg, with the result that, when the egg was afterward boiled, the meat of the egg would stick to the skin and shell. If dipped in a solution for a period between ten seconds and an hour, the egg will remain perfectly fresh for an indefinite period and when used, will have the quality of a fresh egg.
- the cold process is only applicable to eggs which are comparatively fresh, and, for eggs which are two or three weeks old, it is desirable to apply the solution to the eggs at 240 F. or thereabout.- Now, if this solution be applied hot to eggs, a great number of times, it is found that it becomes ineffective for treating the eggs, owing to a deficiency of parafiin' and paraffin must be restored to the solution to correct this deficiency.
- the liquid be used in the proportion specified, that is to say, two ounces of paraffin to one gallon of oil, and heat is used in the process to sterilize comas possible without the soluparatively old eggs, then for every ten hours of heat used, one-half ounce of parafiin should be added to the liquid.
- a composition for treating eggs which comprises a light mineral oil of the Russian variety, paraffin which has been dissolved in oil and rosin, in the proportions such that the oil acts as a medium for introducing paraffin and rosin into the pores of the shells of eggs, the rosin aids the parafiin in hardening and remaining solid as a thin hard coating without embodying a rosin taste to the eggs, the rosin also acts as a germicide and the parafiin reduces the glazelike appearance of the rosin.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
a temperature higher than Water for a short period of time VICTOR CLAONT AND CHRISTIAN T. LEHMANN, OF SAN FRANCISCO,
EGG-PRESEHVATIVE.
rseaoaa.
No Drawing.
Toall whom it may concern Be it known that we, VICTOR CLAIREMONT and CHRISTIAN T. LEHMANN, citizens of the United States, and residents of San Francisco, in the county of San Francisco and State of California, have invented new and useful Improvements in Egg-Preservative, of which the following is a specification.
The object of the present invention is to provide an improved method of preserving eggs and an improved composition for use. in said method, which will be very effective in preserving eggs and will require little labor or care in its use'by farmers and poul-. trymen.
In forming our improved composition, we dissolve in a mineral preferably an odorless and tasteless light mineral oil, such as ameroil, standelac, acto, or what is known as ussian mineral oil, solid paraffin and rosin or pine pitch.
The proportions in which we use these ingredients are preferably; one gallon of light mineral oil, one ounce of-pine pitch and two ounces of solid parafiin. In order to dis solve the solid ingredients, the mixture is brought to the boiling point and then allowed to cool. This solution is intended to be used cold, but if the eggs are dipped in the solution while hot, then less of the solid ingredi nts need be used.
he pine pitch seems to act in the com-v position as a germicide, the parafiin as a closure for the pores of the shell, and the mineral oil as a'medium for introducing paraffin and pine pitch into the pores of the shells of the egg The pine pitch is used in a comparatively small amount in order to avoid imparting a taste to the egg, but, even if used in. th s small amount, it is found to be effective in killing the germs in the shell of the egg. It also appears to assist the 'parafin in forming a closure for the pores of the shell.
In Patent 'No. 1,092,897, Victor Clairemont disclosed a process of preserving and sterilizing eggs by subjecting the eggs to at of boiling n pp ying a thin coating to the outside of the shell whilein a heated condition. By this process, the germs were effectively killed, but it was open to, the objection that, when the eggs were afterward subjected to a temperature above 70 F., the pores of the shell then became open, admitting germs to the Specification of Letters Patent. Application filed October 29, 1919.
Patented Aug. 16, 1921. Serial No. 834,255.
interior of the shell, but not through the skin of the egg, with the result that the outer side of the black spots in from one to two eggs in a egg was ,perfect. The coating of the shell was not of such a character as to preserve the shell closed when the egg was subjected to temperatures of 70 or higher.
We have found that by treating by the present process, the shell becomes coated with a coating filling the .pores of the shell, which remains solid and seals said pores at ordinary temperatures, so that the pores will not open up in hot weather and no such black spots occur in the shell and in the skin of the eggs.
We find that theheavy mineral oils, such as liquid petrolatum or nujol, are inferior media to carry out our improved process. The reason appears to be that they are too heavy and dense in character to penetrate the pores sufliciently to carry therewith the paraflin and rosin in solution therein.
If solid paraffin alone were dissolved in the light mineral oi and the liquid adhered thereto, the eggs a soft coating which would be liable to stick to the fillers or flats used in candling the eggs.
If rosin were used alone in. conjunction with light mineral oil, the eggs would present a varnished appearance and would also stick to the fillers and flats. The mixture of parafiin and rosin dissolved in the light mineral oil seems to be effective in producing a perfect invisible coating in which the rosin helps the paraffin to harden and the paraffin reduces the glaze-like appearance of the rosin.
The advantage of this process and composition is that the farmer and poultryman can treat eggs simply by dipping them in the composition for from ten seconds to an hour, but not longer than an hour, for, otherwise, the solution would penetrate the skin of the egg, with the result that, when the egg was afterward boiled, the meat of the egg would stick to the skin and shell. If dipped in a solution for a period between ten seconds and an hour, the egg will remain perfectly fresh for an indefinite period and when used, will have the quality of a fresh egg.
We have found that if the solution be kept for a long time, it is not so efiective as when fresh. Its efiectiveness, however,
would be covered with camromvm.
is restored by dissolving more parafiin in it, suflicient to lighten the oil in color.
Thus, if the solution is not to be wholly used for a year, it is necessary to put in as ,much parafiin tion becoming thick with paraffin;
The cold process is only applicable to eggs which are comparatively fresh, and, for eggs which are two or three weeks old, it is desirable to apply the solution to the eggs at 240 F. or thereabout.- Now, if this solution be applied hot to eggs, a great number of times, it is found that it becomes ineffective for treating the eggs, owing to a deficiency of parafiin' and paraffin must be restored to the solution to correct this deficiency. Thus if the liquid be used in the proportion specified, that is to say, two ounces of paraffin to one gallon of oil, and heat is used in the process to sterilize comas possible without the soluparatively old eggs, then for every ten hours of heat used, one-half ounce of parafiin should be added to the liquid.
For the above reason, it appears that the paraffin is effective in closing the pores.
We claim:
A composition for treating eggs which comprises a light mineral oil of the Russian variety, paraffin which has been dissolved in oil and rosin, in the proportions such that the oil acts as a medium for introducing paraffin and rosin into the pores of the shells of eggs, the rosin aids the parafiin in hardening and remaining solid as a thin hard coating without embodying a rosin taste to the eggs, the rosin also acts as a germicide and the parafiin reduces the glazelike appearance of the rosin.
VICTOR CLAIREMONT. GHRISTIAN T. LEHMANN.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US334255A US1388024A (en) | 1919-10-29 | 1919-10-29 | Egg-preservative |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US334255A US1388024A (en) | 1919-10-29 | 1919-10-29 | Egg-preservative |
Publications (1)
Publication Number | Publication Date |
---|---|
US1388024A true US1388024A (en) | 1921-08-16 |
Family
ID=23306348
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US334255A Expired - Lifetime US1388024A (en) | 1919-10-29 | 1919-10-29 | Egg-preservative |
Country Status (1)
Country | Link |
---|---|
US (1) | US1388024A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5843505A (en) * | 1995-08-25 | 1998-12-01 | Davidson; Leon John | Method for production of pasteurized in-shell chicken eggs |
WO1999033361A1 (en) * | 1997-12-31 | 1999-07-08 | Polster Louis S | Method of preparing waxed in-shell eggs and eggs prepared thereby |
WO1999033354A2 (en) * | 1997-12-31 | 1999-07-08 | Polster Louis S | Method and apparatus for chilling in-shell eggs |
US5993886A (en) * | 1997-12-31 | 1999-11-30 | Polster; Louis S. | Method and control system for controlling pasteurization of in-shell eggs |
US6113961A (en) * | 1997-12-31 | 2000-09-05 | Polster; Louis S. | Apparatus and methods for pasteurizing in-shell eggs |
US6410071B1 (en) | 2000-07-10 | 2002-06-25 | Louis S. Polster | Method and control system for controlling pasteurization |
US20150072050A1 (en) * | 2013-09-12 | 2015-03-12 | Ohio State Innovation Foundation | Coating Compositions for Shell Eggs |
-
1919
- 1919-10-29 US US334255A patent/US1388024A/en not_active Expired - Lifetime
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6165538A (en) * | 1995-08-25 | 2000-12-26 | Davidson; Leon John | Pasteurized in-shell chicken eggs |
US6632464B2 (en) | 1995-08-25 | 2003-10-14 | Leon John Davidson | Method for production of pasteurized in-shell chicken eggs |
US6322833B1 (en) | 1995-08-25 | 2001-11-27 | Leon John Davidson | Pasteurized in-shell chicken eggs and method for production thereof |
US5843505A (en) * | 1995-08-25 | 1998-12-01 | Davidson; Leon John | Method for production of pasteurized in-shell chicken eggs |
WO1999033354A3 (en) * | 1997-12-31 | 1999-09-10 | Louis S Polster | Method and apparatus for chilling in-shell eggs |
US6035647A (en) * | 1997-12-31 | 2000-03-14 | Polster; Louis S. | Method and apparatus for chilling in-shell eggs |
US6103284A (en) * | 1997-12-31 | 2000-08-15 | Polster; Louis S. | Method of preparing waxed in-shell eggs |
US6113961A (en) * | 1997-12-31 | 2000-09-05 | Polster; Louis S. | Apparatus and methods for pasteurizing in-shell eggs |
US5993886A (en) * | 1997-12-31 | 1999-11-30 | Polster; Louis S. | Method and control system for controlling pasteurization of in-shell eggs |
WO1999033354A2 (en) * | 1997-12-31 | 1999-07-08 | Polster Louis S | Method and apparatus for chilling in-shell eggs |
WO1999033361A1 (en) * | 1997-12-31 | 1999-07-08 | Polster Louis S | Method of preparing waxed in-shell eggs and eggs prepared thereby |
US6410071B1 (en) | 2000-07-10 | 2002-06-25 | Louis S. Polster | Method and control system for controlling pasteurization |
US20150072050A1 (en) * | 2013-09-12 | 2015-03-12 | Ohio State Innovation Foundation | Coating Compositions for Shell Eggs |
US9113640B2 (en) * | 2013-09-12 | 2015-08-25 | Ohio State Innovation Foundation | Coated shell eggs and method of making same |
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